Revolution Wines expanding food menu in Midtown
Revolution Wines is stepping up its game when it comes to food, adding Executive Chef Darren Thompson to the staff and rolling out larger portions of food, with an eye to expanding the kitchen within the year.
“Instead of just small plates, we’re going to be doing more entrée-size portions,” Thompson said.
Last week, Thompson introduced several sandwiches, which are the initial phases of the refocus on food.
“Right now, our capabilities are kind of limited,” he said. “We have plans to put in a hood and a stove and that kind of thing. When we get that up and running, we’ll have more entrées.”
Current favorites such as the cheese pairings and bruschetta won’t be going away, but owner Gina Genshlea said she wanted to redesign the menu and add more protein in items that pair well with red wine.
One of the sandwiches debuted last week was a deconstructed French dip, Thompson said.
“It’s a big piece of chuck roasted with herbs and anchovies and oliye oil and sliced real thin,” he said, adding that he served the sandwich on grilled Italian bread and soaked it in a house-made au jus. The sandwich is served with a green salad and capers.
Unlike a traditional French dip, Thompson said, where the diner dips it into au jus, this one comes ready to eat, but is more conducive to being eaten with a fork.
Another open-face sandwich is made with Idaho trout flown in fresh and smoked at Revolution Wines. It includes Meyer lemons, herbs and whipped cream cheese on a baguette and is also served with capers and green salad.
A barbecue brisket smoked for 10 hours will be served on mini ciabatta rolls with coleslaw and house-made barbecue sauce, and Thompson said there will be more options available as he tweaks the menu.
“We’ve been planning to do this,” Genshlea said. “Our chef before moved out of town to be with her boyfriend, and so when we interviewed, as soon as we met Darren, he was our top contender.”
Thompson’s experience includes Sacramento establishments Ella Dining Room & Bar, Selland’s Market-Cafe, Kupros Bistro and Lounge on 20, as well as a sushi restaurant in Auburn. The sushi experience, he said, will allow him to bring in some raw dishes in addition to the sandwiches and cooked entrées.
The sandwiches will be in the $12 range and are designed to be a full lunch, Genshlea said, adding that most of what is on the menu ranges from $4 – $18.
“We do have a small plates menu,” she said. “It’s lots of cheeses, beet salad with goat cheese and bruschetta with triple-cream brie melted with sea salt and local honey.”
Revolution Wines is located at 2831 S St. in Midtown.